June 6, 2020| By

Apricot Cream Tart

Prep Time: 30 minutes
Cook Time: 40 minutes
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This Apricot Cream Tart is as beautiful as it is delicious! Honestly, this may be one of my favorite creations thus far. I saw apricots at the grocery store and decided to see what I could do with them. I bought six, ate two, Hubby ate one, and I pureed the rest in my attempt to bring this idea of an apricot cream tart to fruition.

The apricot puree for the swirly effect on the top of the tart! I used apricot preserves for the filling for a sweeter and more pronounced apricot flavor. The apricot preserves are just so delicious and paired perfectly with this recipe!

Oh, fun fact! I learned that apricots are a part of the rose family, so you can use that fact in your next game of trivia.

lets make this apricot cream tart!

Anyway, can I just tell you that this tart is so delicious. The crust involves Bordeaux cookies that have a crispy texture and caramel-y taste with a hint of cinnamon. The apricot cream has tiny chunks of apricot and is sweet and delicious. Together, the crust and the filling are all things that are right within the world. Not to mention, it's pretty easy to make too.

I also used this recipe to challenge my decorating skills. I love playing with colors, but when it comes to decorating the tops of cakes/pie/tarts etc, I need more practice. Making things look pretty can be such a chore sometimes and I often struggle with it because ten seconds after you've perfected this beautiful creation, you grab a knife and cut into it. All things considered, I did get a huge sense of gratification when I completed this because I love the aesthetic, which made eating the tart that much more fun.

On another note, restaurants are slowly beginning to open again in the DMV and I could not be more excited. In my mind, I've already planned what outfits I want to wear and pulled my makeup bag out from the dark dusty place in the closet and cannot wait to stand in the mirror for at least 20-30 minutes and hit the town! I know that things will be different for sure, but having the ability to go outside with less worry and fear is going to be awesome. Do you have any summer plans? What are you going to do when all of the restrictions are lifted?

tips and tricks

1.Ensure that you beat the egg yolks long enough or else the cream will be runny!

2. Also, ensure that you also add the sweetened condensed milk VERY slowly and allow the mixture to thicken up. These little things make a huge difference in how the tart turns out.

3. This recipes requires a springform pan and a food processor!

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Apricot Cream Tart

This Apricot Cream Tart is as beautiful as it is delicious! It has a buttery cookie crust and a sweet and creamy filling full of apricots!
Serving: 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: 410kcal


  • Crust 2 packs Pepperidge Farm Bordeaux cookies 4 tbsps butter, melted 2 tbsps sugar ½ tsp cinnamon 1 egg, beaten pinch of salt
  • Cream: 3 egg yolks 14 oz can sweetened condensed milk ¼ cup apricot preserves  1 apricot, optional


  • Preheat oven to 350 degrees F.
  • In a food processor, add 2 packs of Bordeaux cookies and blend until there are no chunks and crumbs are uniform. Add butter, sugar, salt, and cinnamon and blend. Add beaten egg and continue to blend until dough has the texture of wet sand.
  • Spray a springform pan with oil and press crust onto the bottom of the pan. Bake for 12 minutes. Allow pie crust to cool.
  • While crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes, until eggs are light and frothy. 
  • Slowly begin to add sweetened condensed milk and continue to mix on high speed for an addition 3-4 minutes.
  • Reduce speed to low and add apricot preserves and mix until fully incorporated.
  • Once pie crust has cooled, spray the exposed sides of the springform pan with oil. Pour apricot mixture on top of crust. *OPTIONAL: Puree 1 apricot and add the puree to the top of the pie and swirl with a toothpick.
  • Bake for 15-18 minutes at 350 degrees F, until cream has set.
  • Allow pie to cool then freeze for 20 minutes. Refrigerate for 1-2 hours.
  • Feel free to decorate how you like! I used mint, strawberries, and crushed up Bordeaux cookies.
  • Eat!


  • Nutrition

    Calories: 410kcal
    Course: Cakes, Pies, Tarts
    Cuisine: American

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